Supermarket Vegetarian: Part V
When discussing accessible meatless recipes, I couldn’t contemplate this series without the presence of a noodle. The noodle is a very important component in home cooking, in my opinion.
Versatile and easy (two splendid words), the noodle has the ability to be there for you when the cruel combination of fatigue and hunger make you want to hide under the sink.
A big pan of noodles is like a phone call from your mother. You didn’t realise how much you needed it until you had it. And then you feel great.
The SUPERMARKET VEGETARIAN series is all about showcasing a bunch of recipes that include ingredients you can pick up in your local supermarket, and a big pan of noodles is the recipe of supermarket dreams. For this recipe, I chose Aldi – so every ingredient here you can pick up at cost friendly prices!
You can literally add anything you like to a pan of noodles. As long as everything is cut according to cooking time (things that take longer should be cut smaller) then a noodle dish is a fool proof route to delicious, resourceful and pocket-friendly home cooking.
This spiky Teryiaki dressing is made up of random odds and ends (some of which you probably already have and don’t even know it) and is literally just ran through some fried ingredients.
That’s all this recipe is – hot ingredients and a sauce. See it that way and you’re half way there.
Start by making your dressing. In a jug, combine a good few glugs of soy sauce (about 4 tablespoons) with half a cup of water. Grate in some fresh ginger (or add ground if you’re stuck) along with a grated clove of garlic. Drop in a few tablespoons of soft brown sugar, a tiny drizzle of sesame oil, a squirt of honey and a tablespoon of cornflour.
Okay, this list sounds a little long but look at it – it’s all the nonsense you can buy in a supermarket and you won’t use a lot of each ingredient, meaning you can make batches of this stuff (or have ingredients leftover for other meals!). Mix everything together with a whisk and allow to sit on the side.
In your biggest frying pan (I use a big ass wok), dry fry a handful of peanuts until they start to colour slightly. Remove them to a bowl for later.
So my noodle suggestion will always be designed around 3 ingredients. A chew, a crunch and a green. Here, my chew comes from mushrooms, my crunch from sugar snaps and my greens from kale but you could adjust this to whatever you have handy in the fridge.
Back in the pan, heat a little olive oil. Throw in some finely chopped mushrooms and cook on a high heat, moving around as often as possible, until they soften and start releasing their liquid.
To this add the sugar snaps and kale and swirl about until they get hot.
Now add your noodles. I use egg noodles here which I boiled water first and allowed to cool, but if you’re pressed for time, I am totally an advocate of buying pre-cooked noodles. Throw them into the pan.
Pour over your Teriyaki sauce from earlier until everything is coated in the glossy sheen. Toss everything together so that all of the ingredients take on the varnish and cook until piping hot.
Throw over a fresh dusting of chopped coriander and the toasted peanuts from earlier and serve.
You could put handy dollops into bowls for people, or you could do as I do and give bowls out individually with chopsticks (or forks for those who’s dexterous skills are not great) and slam the wok in the middle of the table.